Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two cups of molasses, one cup of sugar, a piece of butter the size of a small egg. Boil twenty or thirty minutes. When boiled thick drop a few drops in a cup of cold water and if the drops retain their shape it is done. Have platters well buttered and just before the candy is done, stir in one-half teaspoonful of soda. If flavoring is desired, drop it on the top as it begins to cool. Pull till as white as desired, and cut with shears.